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The BEST chocolate cake ever...that happens to be VEGAN. I kid you not!

The BEST chocolate cake ever...that happens to be VEGAN. I kid you not!
Related:  baking

Pumpkin Fudge {Dairy Free} it’s My favorite time of the year… I love Autumn. I love cool weather and rainy days. I love the warm nourishing foods we get to enjoy this time of the year. I love to create fun treats that I can give to my family. I use wholesome ingredients in my desserts like coconut oil, coconut butter, grass fed butter and natural sweeteners like raw honey and pure maple syrup. 2 cup coconut butter {how to make coconut butter}1 1/2 cup organic pumpkin puree2/3 cup pure maple syrup or raw honey1 teaspoon vanilla extract1 teaspoon cinnamon1/2 teaspoon nutmeg1/2 teaspoon saltextra cinnamon for dusting (optional) About the author: Tiffany is a real food mama who lives in Oregon.

Cinnamon-Rhubarb Muffins user reviews made it? RATE IT! by KayBow, 7/16/2014 Baked up very nice. I used 3 cups of very tender young rhubarb. by Kls14, 7/12/2014 Very tasty by user-3479071, 6/8/2014 This recipe is awesome! by Sarhill1, 6/1/2014 This is an easy and perfect way to use rhubarb, the sweet tart combination is great! by user-3349224, 4/19/2014 by Oldestwin, 7/16/2013 I made this 2 different times and added blueberries to the recipe and both my son and my son-in-law loved them...they were taking 4 of them for breakfast! by Haleysmom, 7/1/2013 I have not done much baking for over a year because I have to be strict with a gluten free diet. by AuntieDe, 6/13/2013 These were fabulous! by ENS, 6/9/2013 These are fine but I barely taste the rhubarb. by MissyU, 7/24/2012 I've made this recipe 2x and both times the muffins were delicious. by kcherry6, 4/24/2012 I was so impressed with the way these muffins turned out! by IL, 7/18/2011 Tasty! by sk88, 6/26/2010 Absolutely wonderful breakfast muffins.

Easy Whole Wheat Bread My mom used to make her own bread and yogurt from scratch. I mean, come on. How cool is she? I remember learning that and thinking my mom was the most awesome hippie mom ever and I wanted to do the same if I was ever a mama. The bread-making season in our house ended sometime around the arrival of 10-pound me. But can you blame her? Well, the good news is, you do have time to make this bread. This recipe is simple in both preparation and ingredients. Just 9 basic ingredients that are very forgiving. With a short 20 minute bake time, hands on prep time is only 15 minutes + the rise! When I say dump, mix, rise, I mean it. You literally dump the ingredients in a bowl, mix and let it do its thing in the fridge. All that’s left to do is knead in the seedy and oat-y things and let it rise once more while the oven preheats. Twenty minutes later and you have a perfectly delicious, seedy, whole grain loaf on your hands. This loaf is magnificent; everything you want in a homemade bread. Prep time Notes

Lemon Macadamia Nut Cakes A cake doesn’t have to be a cupcake just because it is small. Leave off the piles of frosting and the colorful wrapper and you have an individually sized dessert that is a simple, elegant way to finish off a dinner with family or friends. These little Macadamia Nut Cakes are definitely not cupcakes, but they sure are tasty. When I say simple, I mean it. If you’re not going to serve these cakes right away – and they can be served warm if you do want to serve them immediately, although they will come out of the wrappers more cleanly if you allow them to cool – you can make them a day ahead and store them in an airtight container before dressing them up. Lemon Macadamia Nut Cakes 1/2 cup all purpose flour 1/2 cup whole, toasted macadamia nuts 1/2 cup sugar 1/2 tsp baking powder 2 large eggs 2 tsp lemon zest 2 tbsp rum 2 tbsp butter, melted and cooled Preheat oven to 350F.

White Chocolate, Cranberry, and Macadamia Nut Cookies recipe Of all my many, many cookie recipes, these are my go-to, guaranteed crowd-pleaser cookies...and they never fail! I follow the base recipe, don't change amounts, but switch up the mix-ins depending on the occasion and crowd. I'm surprised at some of the user comments regarding a "cake-like" texture; if this is the result of your cookies, you're doing something wrong! (1) Air time! It's important to allow the butter (unsalted) and sugars several minutes beating time to allow a fluffy texture. (2) Size matters!

Gluten Free Quinoa + Chia Bread Gluten Free Quinoa + Chia Bread I thought I would post up my favourite and most popular recipe on The Healthy Chef. It’s my purely delicious Quinoa + Chia Bread and once you’ve made it – it will be a part of your repertoire for many years to come. This bread is gluten free – dairy free – egg free + sugar free. Perfect for anyone with a food allergy or intolerance. The most important steps would be to soak and rinse your quinoa and chia separately overnight before starting the recipe. What’s great about it Well to start is really delicious.

Simply Perfect Pumpkin Muffins - Seasons and Suppers The recipe for these Simply Perfect Pumpkin Muffins has been my go-to classic pumpkin muffin recipe for years. Lovely and moist, perfectly domed and with a lightly crispy top, they are my idea of the perfect pumpkin muffin. When it comes to pumpkin muffins, I’m a purist. My go-to pumpkin muffin recipe for years has been these Simply Perfect Pumpkin Muffins. They are what I crave when the weather cools. Slightly warm. So what makes this muffin simply perfect? Tried, tested and reliable, this is a great recipe to enjoy at home, or since it makes a large batch, to make for bake sales or to have lots to share with friends, family and/or neighbours :) Cook’s Notes for Simply Perfect Pumpkin Muffins This recipe makes a large batch. 18 muffins, to be exact. As mentioned, these muffins freeze beautifully! As also mentioned, the yield of 18 muffins may be tricky for some. I especially love these muffins freshly baked, when they have a lightly crispy top. How to Plump Raisins More Pumpkin Recipes

Peanut Butter and Pumpkin Dog Treats Recipe Thyme and Sun dried Tomato Bread. A lovely bread recipe, great to have on it's own or with a salad, cold cuts, or soup! Share our post! Thyme and Sun dried Tomato Bread. Oh boy! This is a winner bread recipe for sure! This thyme sun dried tomato bread gives a thin crust and a fluffy texture inside. Carina tells me she has adapted this recipe from one of her favorite cookbooks and has made some really good instructions and tips for us for how we can have this perfectly tasty and wonderful bread! So let’s get straight to the recipe and see how to make Carina’s Thyme and Sun Dried Tomato Bread. Prep Time: 2 1/2 hrs (includes rise time) Cook Time: 40 minutes (approximate) Yield: 2 loaves Ingredients 3 1/2 cups flour 1 tsp salt 3 tsp active dry yeast 1 tsp brown sugar 1 tbsp thyme ( chopped fresh or dry) . Instructions 1. 2. 3. 4. 5. 6. Carina’s Top Tips: 1. 2. 3. If you would like to see a quick video how to knead bread by hand please click on the photo below. Here’s some other lovely bread recipes for you to enjoy! Aloha Bread Easy Rye Bread Homemade Challah Bread Garlic and Herb Flat breads Ingredients Instructions

Vegan Vanilla Cake Light fluffy and delicious vegan vanilla cake! Two layers of vanilla sponge, topped with a velvety vegan vanilla frosting and fresh strawberries. This vegan vanilla cake is light fluffy and dreamy! But what you’re going to like most about it is how EASY it is. I’m going to admit, I had to play around with this recipe for quite a bit before I got it right. The first time it was delicious, but I used a flax egg and while a flax egg is GREAT for most cakes, in the case of a vanilla cake when you want it to have the glorious light color, well….it didn’t work out so well. I ended up with a delicious cake that looked like a seed cake and nothing at all like a vanilla cake. The next time I tried it, it ended up way too dry, so I knew I needed to adjust the flour ratio. I’m happy to report that the recipe you see below delivers the ideal level of moistness and as you can see, the color is totally gorgeous! Strawberries on top add a dash of gorgeous color and offset the vanilla flavor just right.

Classic Waffles Recipe We all enjoyed these for breakfast with sliced strawberries and whipped cream. The only thing I do differently is make waffles in the blender. First I whip up the egg in the blender then add the rest of the wet ingredients and blend quickly. Then add the mixed dry ingredients to the blender and use the stir cycle until well mixed. Then I pour it directly onto the waffle iron. I add extra milk to thin out the batter if it needs it. My family liked this recipes I did make some alterations to the mix, I add 5 Tbls of sugar and 1 1/4 stick of real butter (melted) and about 3 Tbls of vanilla I know from past mistakes when cooking other recipes the bread didn't come out to sweet. The only thing I did different than the directions stated to do was I sifted the flour, baking power & sugar before I added the liquid ingredients. Glad to find this recipe as it is close to my mother's recipe that I lost. I've made this recipe twice now. What went wrong?!? Wow! I've made this recipe twice now.